Barley Vegetable Stew Recipes

BEEF BARLEY STEW

Steps:

• In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

BARLEY VEGETABLE STEW

Steps:

• In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.

VEGETABLE, BEEF, AND BARLEY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
• Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.

VEGETABLE BARLEY STEW

Steps:

• Wash all your vegetables.
• Heat oil in a large pot on medium-low heat.
• Dice the onion and add to the oil, stirring occasionally.
• Chop the carrots into 1/4 inch slices and add to the onions, again stirring occasionally.
• Mince the garlic and add to the vegetables.
• Add the water, herbs, salt, worcestershire, and tomato sauce to the mixture and stir.
• Turn heat up to medium-high and bring mixture to a boil.
• Chop potatoes into 1" wide pieces and add to pot.
• Mix the barley with some water in a cup or bowl and pour it all into the pot.
• Cover and boil for ten minutes, stirring occasionally.
• While it boils, chop the pepper half into 1/2" pieces, and chop the mushrooms into quarters.
• Add the peppers and mushrooms to the pot after the ten minutes is up. If you care to add beef or any other meat (sausage would probably be fantastic), do so now.
• Turn the heat back down to medium-low and simmer for another 15 minutes.
• Enjoy!

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

MEDITERRANEAN BARLEY VEGETABLE STEW

Steps:

• In a large saucepan, heat olive oil.
• Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
• Add tomatoes, broth, rosemary and barley.
• Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
• Stir in the roasted red peppers, spinach, olives, and water.
• Cook until spinach is wilted, about 2 minutes.
• Season with salt and freshly ground black pepper.
• Remove rosemary sprigs before serving.